September 1-3, 2023, 133 N. Franklin St.
the shed in Santa Fe, a beloved family institution since 1953, and its sister restaurant The Choza, specialize in northern New Mexico dishes, including green chili stew — a spicy braise made with roasted green chilies, potatoes, and pork — as well as enchiladas, burritos, tamales, the rellenos and the huevos rancheros. The most important question when dining here is red, green or Christmas? This refers to the sauce you would like your dish to be smothered in; green chiles turn red as they ripen and dry in the sun, creating a different texture and a slightly sweeter, more complex flavor. You will often hear people say, “Come for green, stay for red.” When in doubt, choose both: Christmas.
Le Cabanon: Monday to Saturday from 11 a.m. to 2:30 p.m. and from 5 p.m. to 9 p.m., 113 1/2 E Palace Ave
La Choza: Monday to Saturday from 11 a.m. to 2.30 p.m. and 4:30 p.m. to 9 p.m., 905 Alarid St, Santa Fe
Big Jim Farms
Ready to dig in and get your hands dirty? Head toward Big Jim Farms, a fourth generation organic family operation, where you can pick and roast your own peppers. Jim Wagner and his family have been growing heirloom green chiles for over 100 years – and from July through October, seven days a week, their 21-acre fields are open for a variety of U-Pick crops, including green chiles, flowers and pumpkins. “Seven years ago, we opened the farm for a weekend to allow people to discover the fields. It was so popular that we decided to open for the whole harvest season, and the number of visitors we get doubles every year,” says Jim’s daughter, Chantelle Wagner. “We had 60,000 visitors last year!” When picking, look for markers that showcase the many heirloom varieties, including Sandia, whose size and heat make it perfect for rellenos, and searing Lumbre. They also offer Red Chile Ristra workshops, which serve to connect visitors to the culture and traditions of New Mexico.
July-October, seven days a week, 8 a.m. to 6 p.m., 4515 Rio Grande Blvd NW, Los Ranchos